Double Fudge Layer Cake
A chocolate lover's dream cake. Fill and frost the chocolate cake with a cooked chocolate frosting that tastes just like fudge.
Recipe from Family Circle
4 ounces unsweetened chocolate, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 1/2 cups packed light-brown sugar
1 teaspoon vanilla extract
1 cup plus 2 tablespoons milk
Creamy Fudge Frosting:
4 egg yolks
2 cups granulated sugar
1 cup milk
2 tablespoons unsalted butter
8 ounces unsweetened chocolate
Heat oven to 350 degrees F. Coat two 8 x 2-inch round cake pans with nonstick cooking spray.
Beat butter in large bowl until creamy. Beat in brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla and melted chocolate. Alternately beat flour mixture and milk into butter-chocolate mixture. Pour into prepared pans.
Bake at 350 degrees F for 30 to 33 minutes or until layers spring back when pressed. Cool in pans on rack 10 minutes. Turn layers out onto racks; cool completely.
Beat yolks in bowl until very thick. Slowly beat in 1 cup of the sugar, 1 tablespoon at a time, over 5 to 7 minutes until light in color. Beat in milk. Add to saucepan along with remaining 1 cup sugar and butter. Bring to a boil over medium heat, whisking occasionally (12 to 15 minutes). Boil, whisking, 1 minute. Remove from heat. Chop chocolate; stir in until smooth. Transfer to bowl. Refrigerate 30 minutes.
Beat frosting on medium speed 4 minutes until light and fluffy. Immediately frost cake: 1 cup to sandwich layers, 1-1/2 cups for sides and 1/2 cup for top.
Per Serving: cal. (kcal) 631, Fat, total (g) 36, chol. (mg) 149, carb. (g) 80, fiber (g) 5, pro. (g) 9, sodium (mg) 253, Percent Daily Values are based on a 2,000 calorie diet
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